{"id":36321,"date":"2023-12-04T13:24:33","date_gmt":"2023-12-04T13:24:33","guid":{"rendered":"https:\/\/neuchatel-vins-terroir.ch\/neuchatel-bread\/"},"modified":"2023-12-04T13:24:35","modified_gmt":"2023-12-04T13:24:35","slug":"neuchatel-bread","status":"publish","type":"page","link":"https:\/\/neuchatel-vins-terroir.ch\/en\/neuchatel-bread\/","title":{"rendered":"Neuch\u00e2tel bread"},"content":{"rendered":"\n

Do we have official bread in Neuch\u00e2tel?<\/h2>\n\n

And yes, like all Swiss cantons, Neuch\u00e2tel also has its own bread!<\/p><\/blockquote>\n\n

<\/div>\n\n

Its history<\/h3>\n\n

As many enthusiasts can attest, Pain Neuch\u00e2telois has been part of our tradition for over 100 years, well before the formation of the Association neuch\u00e2teloise des patrons boulangers-p\u00e2tissiers. Its first written record dates back to 1964. It appears in the bakery and pastry manual “Le boulanger-p\u00e2tissier suisse” published by the Richemont School. <\/p>\n\n

In the 1960s, a delegation from the Association neuch\u00e2teloise des patrons boulangers-p\u00e2tissiers (Neuch\u00e2tel association of bakers and confectioners) published a recipe to be followed in order to create a cantonal bread. With the evolution of agriculture, the recipe has somewhat lost the rules laid down in 1960. Its shape, on the other hand, has never changed, and the two bonded balls can be separated at the time of purchase to suit the customer’s wishes.<\/p>\n\n

At the time, Neuch\u00e2tel bread was known and consumed by everyone in our canton.<\/p>\n\n

<\/div>\n\n

Its rebirth<\/h3>\n\n

<\/p>\n\n

\n
\n

Today, our bakeries offer a wide range of breads. The owner’s specialities, as well as traditional breads such as the Taillaule. Yet few bakeries still stock Pain Neuch\u00e2telois on their shelves. In order not to lose this cantonal tradition, a working group was set up, with the support of local artisan bakers.<\/p>\n<\/div>\n\n\n\n

\n

Working group<\/h4>\n\n\n\n
  • Boulangerie Conrad au Landeron – Mr Jean-Pierre Conrad and Mr Damien Dubois – Initiators<\/em><\/li>
  • Tarterie du Littoral – Mr Nicolas Perriard – Initiator and President Boulangers neuch\u00e2telois<\/em><\/li>
  • Neuch\u00e2tel Vins et Terroir – Ms Sophie Rohrer – Project coordinator<\/em><\/li>
  • Moulin de Valangin – Mr G\u00e9rald Tock – Milling coordinator<\/em><\/li>
  • CNAV – Mr. Yann Huguelit to Director – Agriculturalcoordinator <\/em><\/em><\/li>
  • Boulangerie M\u00e4der – Mr Christian Maeder – Bread quality manager<\/em><\/li><\/ul>\n<\/div>\n<\/div>\n\n

    <\/h4>\n\n
    <\/div>\n\n

    its innovation<\/h3>\n\n

    A basic recipe, made from Neuch\u00e2tel flour, governs the production of Pain Neuch\u00e2telois. The baker then adds his personal ingredient. The latter can be of various kinds, but must be from Neuch\u00e2tel. Our aim with this project is to revive this tradition, while respecting the values of the Neuch\u00e2tel Vins et Terroir label.<\/p>\n\n

    Bakers have accustomed their customers to modern, more complex products that meet consumer expectations. The working group felt it was important not to restrict bakers’ imagination, and to give them the opportunity to personalize their breads and adapt them to the different seasons.<\/p>\n\n

    <\/div>\n\n

    Where do you get this bread?<\/h3>\n
    \n \n \n \n\n<\/div>\n
    \n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n\n
    \n

    These bakers work with flour from Valangin Mill<\/h2>\n\n\n\n
    • Boulangerie de la Br\u00e9vine<\/li>
    • Boulangerie de la Gourmandise<\/li>
    • Tarterie du Littoral<\/li><\/ul>\n<\/div>\n<\/div>\n\n

      And the recipe?<\/h3>\n\n
      \n
      \n

      Basic ingredients<\/h4>\n\n\n\n
      • 1\/3 Bise neuch\u00e2teloise flour and 2\/3 semi-white flour<\/li>
      • Water<\/li>
      • Swiss salt<\/li>
      • Yeast<\/li><\/ul>\n\n\n\n

        Customization possible<\/h4>\n\n\n\n
        \n Personalization<\/strong>\n <\/td>\n Examples<\/strong>\n <\/td><\/tr>
        \n Addition of a Neuch\u00e2tel cereal or grain<\/em>\n <\/td>Rapeseed, quinoa, mustard, others…<\/td><\/tr>
        \n Neuch\u00e2tel herb infusion for autolysis<\/em>\n <\/td>Absinthe, linden, others…<\/td><\/tr>
        \n Add 1 more Neuch’ateloise flour<\/em>\n <\/td>Rouge de Bordeau, petit \u00e9peautre, others…<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

        Any additions must be approved by the working group beforehand.<\/p>\n\n\n\n

        <\/h4>\n<\/div>\n\n\n\n
        \n
        <\/div>\n\n\n\n
        \"\"
        The traditional shape of Neuch\u00e2tel bread<\/figcaption><\/figure>\n\n\n\n

        Shape<\/h4>\n\n\n\n

        The idea is to keep the traditional shape and flock it with the NE initials of our canton.<\/p>\n<\/div>\n<\/div>\n\n

        NVT certification (mandatory)<\/h3>\n\n

        Participating bakeries must obtain the Neuch\u00e2tel Vins et Terroir label to produce their Neuch\u00e2tel bread. This label guarantees that at least 80% of your product’s raw materials come from the Canton of Neuch\u00e2tel.<\/p>\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        Do we have official bread in Neuch\u00e2tel? And yes, like all Swiss cantons, Neuch\u00e2tel also has its own bread! 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